【Northeast】Sauerkraut and Vermicelli Stewed with White Pork

Overview

The enthusiastic aunt next door is a Northeasterner who settled in the south of the Yangtze River. A few days ago, she brought me home-pickled sauerkraut. She said that the sauerkraut braised with white meat is delicious, and she also told me how to cook it. I followed the gourd's example and made a southern version of braised white meat with sauerkraut.

Tags

• hot dishes
• northeastern cuisine
• cooking wine
• light soy sauce
• pork belly
• sauerkraut
• sweet potato vermicelli
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pork belly and blanch it in cold water to wash away the blood foam

   

2. 2 Add additional water to the pot, add cooking wine, ginger slices, and Sichuan peppercorns, add pork belly and cook until medium cooked, remove and let cool. Reserve the broth for later use

   

3. 3 Soak the vermicelli in water until soft

   

4. 4 Cut the sauerkraut into thin slices with a razor blade and cut crosswise into thin strips

   

5. 5 Put oil in the pot, add sauerkraut and stir-fry

   

6. 6 Take the vermicelli out and put it in a casserole

   

7. 7 Add fried sauerkraut

   

8. 8 Pour in the broth and cook for 10 minutes

   

9. 9 Cooled pork belly cut into thin slices

   

10. 10 Add the sliced pork belly, season with salt, cooking wine and light soy sauce and cook for about 20 minutes

    

11. 11 The pickled cabbage is refreshing, the vermicelli is soft and smooth, and the pork belly is fragrant and glutinous